Re:45 day aged prime rib meal on the horizon

[Rich Lansdale]

I just cooked my first 28 day Choice Ribeye last night. I barely trimmed the outside rind because I wanted to try it as you suggested. The middle was a perfect medium rare but the outside rind was too hard for my liking. I prefer it to be tender not chewy. Am I missing some technique that keeps that outside rind more tender?